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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (85g) Recipe makes 4 servings The following items or measurements are not included below: black and red pepper blend |
||
| Calories 296 | ||
| Calories from Fat 219 | (74%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.4g | 37% | |
| Saturated Fat 8.1g | 40% | |
| Monounsaturated Fat 11.8g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 346mg | 14% | |
| Potassium 278mg | 7% | |
| Total Carbohydrate 0.2g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.0g | ||
| Protein 18.0g | 36% | |
Sage and Rosemary Pork Chops
By: PaulaG
Apr 17, 2005
These are nicely seasoned and cooked on a contact grill or they could be done on an outside. I serve these with potatoes, veggies and fresh baked bread.
SERVES 4
Ingredients
- 4 bonelss pork loin chops, 3/4 inch thick
- 4 teaspoons olive oil
- 1 teaspoon dried sage
- 1/2 teaspoon black and red pepper blend
- 1/2 teaspoon dried rosemary leaves
- 1/2 teaspoon salt
Directions
1
Heat contact grill for 5 minutes.2
Wash chops and pat dry.3
In a small container, thoroughly mix the seasonings together.4
Drizzle half the oil over the chops, sprinkle with half the seasoning mix.5
Turn chops over and repeat with oil and remaining seasoning mix.6
Place on heated grill and cook until meat thermometer inserted in center reads 160 degrees.7
Serve immediately.
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Featured Reviews for This Recipe
From: Cooks4_6
On Feb 19, 2008
Very simple, yet tasty dish! I used an indoor grill and as soon as the thermometer hit 160 degrees I removed them for a perfect doneness! Thanks for posting.
From: WiGal
On Feb 3, 2008
Perfect taste, easy, attractive, and inexpensive! It tastes like "more" meaning let's have more
We had ours with squash,salad, broccoli, and puppitypup's"Ma's Lemon Pudding Cake,#275937" and it was a very nice meal.
From: FlemishMinx
On May 25, 2005
Wow- these surpassed my expectations. I followed Marie's lead and did the seasoning about an hour before cooking. Then I browned them on both sides in a dry non-stick skillet, after which I added a 1/2 cup water, covered the skillet and allowed the liquid to cook off- they were perfect. Thanks for posting this delicious and simple recipe!
From: PamTB
On Oct 18, 2006
Really simple but SUPERB! I've made these twice; once on a charcoal grill and once on the George Foreman contact grill. They were great both times. The second time I just poured the olive oil and herbs into the same freezer bag that I defrosted the chops in to season them. Easier and less messy. We had these with roasted potato chunks with fresh rosemary and a tossed salad with olives and a vinagrette to maintain the Italian theme. Simple & fantastic dinner.
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